Process of making fondant



iii

Patented Sept. 13, 1938 UNITED STATES PROCESS OF MAKING FONDANT Carl S.Miner, Chicago, 111., assignor, by mesne assignments, to Corn ProductsRefining Company, New York, N. Y.

Jersey N Drawing.

, a corporation of New Application January 16, 1936,

Serial No. 59,409

8 Claims.

This invention relates to the production of fondants, that isfine-grained mixtures of sugar crystals and syrup, with such otheringredients as may be required to give the desired flavor, texture orother characteristics to the product. The term fondant, as used herein,comprises the creams used for the center of chocolate creams, and alsofudges, cake icings, and other similar products or compositions of softplastic character. The liquid phase or syrup may vary considerably inproportion to the solid phase, the sugar crystals, according to the usefor which the particular product is intended.

Heretofore fondants have been usually made of cane or beet sugar byfirst dissolving the sugar, but sometimes of dextrose or dextrose andsucrose, completely in water, which is used, ordinarily, in excess ofthat required for a saturated solution, and then by evaporating enoughof the water from the solution, ordinarily by boiling, until thesolution is supersaturated, whereupon crystallization ensues, which maybe hastened, and fineness of grain insured, by beating the mass. Otheringredlents, such as chocolate, fats and flavoring substances may beadded before the sugar crystallizes.

One of the principal objects of this invention is to provide a method ofmaking fondants that will avoid the cooking step which requires time andattention and may detrimentally affect, according to the ingredientsused, the taste and flavor of the product.

This object is accomplished by using as the primary sugar ingredient ofthe fondant anhydrous dextrose which becomes hydrated in the presence ofwater, and mixing with the anhydrous dextrose, in addition to flavoringor other ingredients of an optional character, water in an amountinsufficient to reduce the dextrose to a solution but suflicient toeffect its hydration. Some of the dextrose is dissolved and remains insolution to form part or all of the liquid or syrup phase of thefondant. The hydration operation may be carried out with all theingredients at room temperature and without heating the mixture at anystage; the re-crystallization of the anhydrous dextrose as dextrosehydrate taking place because of the fact that dextrose hydrate is muchless soluble within a range of temperatures including ordinary roomtemperatures than the anhydrous.

If desired, the ingredients of the particular fondant may be mixedtogether in a dry state, and in the proper proportions, so that all thatis required for the making of the product is to add the requisitequantity of water and to beat or agitate the mixture as may benecessary. It is possible by control of agitation to control the size ofthe crystals in the fondant and produce small 0 crystals, ordinarilydesirable in this class of products, even when relatively coarse,granular anhydrous dextrose is used. It is preferable, however, in mostcases to grind the anhydrous dextrose to a powder as this shortens thehydrating operation. There may be added to the fondant substances suchas chocolate, cocoa, flavoring extracts, sugars sweeter than dextrose,such as cane sugar or invert sugar, and other substances to give theproduct the desired taste and flavor; also fats, milk powders, starchsyrups, and other substances to give the product the desired texture andconsistency; and also substances calculated to retard thecrystallization of the fondant as set forth in application of Carl S.Miner and Alva Thompson, Method of controllably retarding thecrystallization of dextrose, filed June 17, 1935,

Serial No. 27,065; no claim being made herein,

however, to the use of retarding agents as that subject matter isclaimed in the pending application referred to.

The invention will be exemplified in the following specific exampleswith the understanding that these examples are preferential andillustrative and not to be considered as limiting the invention to thedata given.

Example 1F0rmula for making fudge compound Powdered cane sugar 50Powdered skimmed milk 25 Cocoa 60 Hydrogenated cocoanut fat, meltingpoint In order that the hydration, or re-crystalliza tion as hydrate ofthe anhydrous dextrose, should take place within a practical period oftime, it is necessary that there be present in the mixture a certainquantity of hydrate dextrose to act as a nucleating agent. The amountmay be very small. This hydrate dextrose may be added in small amount tothe mixture of the above specified ingredients; but if ordinarycommercial anhydrous dextrose ls used, enough of the dextrose will behydrated to provide the requisite amount of nucleating hydrate. Thepurging and washing of anhydrous dextrose in the centrifugal machinebrings about hydration of the dextrose to some extent, and thishydration proceeds, though but slowly, if the dextrose is later incontact with moist atmosphere.

However, if the anhydrous dextrose itself is relied upon to supply thehydrate for nucelation, it is important, at least in order to facilitateand hasten the hydrating operation that the anhydrous dextrose be in apowdered state, since the hydrated dextrose, operating superficially onthe anhydrous granules, will not act as efliciently in promoting hydratecrystallization as when it is in a finely divided state, more or lessseparate from the anhydrous sugar. The hydration involves progressivesolution of the anhydrous and its re-crystallization as hydrate, only asmall part, however, of the dextrose being in solution at any one time.For this reason also, it is desirable to pulverize the anhydrousdextrose, since solution of the smaller particles is more rapid. Theamount of water used must be at least one molecule to the molecule ofdextrose but in practice, of course, the water will be somewhat inexcess of this. Some of the dextrose remains in a dissolved stateforming the liquid phase, or a part of the liquid phase, of the fondant.In the formula given above the cane sugar or a part of it, will remainin the liquid phase being more soluble than dextrose.

The ingredients, as above specified, may be intimately mixed togethereither with or without water. Assuming that the mixture is a drymixture, packaged, for example, in closed containers, to prepare thefudge about two-thirds of parts of cool tap water or milk is added to200 parts of the dry mixture and the ingredients stirred to a thickpaste and beaten until smooth. Then the rest of the 60 parts of water isadded and the beating continued until the mixture has thickenedsuillciently, through hydrate crystallization of the dextrose, to turnout on a slab for cutting. In warm weather it is sometimes necessary tocool the mass in an ice box for a few minutes to hasten crystallization.

Example 2Formula for making cake icing compound The followingingredients are used by preference in the proportions as follows:

Parts Powdered anhydrous dextrose (commerciaiL 100 skimmed milk powder20 Powdered sucrose 30 Powdered corn syrup (Karo) 10 Hydrogenated fat(Crisco type) 22 Cocoa 25 Salt and flavoring to taste.

Example 3-Formula for making chocolate cream centers The followingingredients are used in the proportions as follows:

Parts Corn syrup (glucose 43 Baum) 50 Water 105 Anhydrous dextrose(commercial, granular not powdercd) 325 Powdered dextrose hydrate 2 Theanhydrous dextrose and hydrate dextrose are mixed into a solutionconsisting of 50 parts Invert syrup solids) of the corn syrup in 105parts of water and beaten until the graininess is no longer noticeable.This requires about ten minutes. Then the parts of invert sugar syrupare beaten into the mix. The heating is then continued until the fondanthas reached the desired consistency. This formula produces a very finegrained fondant having a smooth cool taste.

It will be obvious that 'in the formula given above, one could usepowdered anhydrous dextrose either with or without hydrate dextrose, asa separate ingredient, if the anhydrous dextrose were partially hydratedas is the case with practically all commercail anhydrous dextrose.Similarly one could use granular anhydrous dextrose in Examples 1 and 2,instead of the powdered product, but in all cases where the granularanhydrous is used, it is desirable to introduce hydrate dextrose as aseparate ingredient, and preferably in the powdered form.

In Example 3 the process serves to reduce the relatively large particlesize of the initial anhydrous dextrose to the size of the tinyindividual crystals characteristic of a fondant; and this reduction ofparticle size by re-crystallization instead of grinding is one of theimportant advantages of the invention.

Example 4-Coatings on candles, fruit products and the like The processcan also be utilized for the production of dextrose coatings on candies,fruit products and other materials for which coatings of this type aredesirable. A strong adherent coating can be produced on such bodies bydampening the surface of the body, then bringing powdered anhydrousdextrose ii'ito contact with such damp surface. The powdered anhydrousdextrose should contain some hydrate nuclei and may contain also otheringredients such as the crystallization retarding agents of the pendingapplication referred to above. The moisture on the surface of the bodyto be coated brings about the hydration of the anhydrous dextrose. Thisoperation may be repeated as often as necessary in order to obtain acoating of the desired thickness.

It is the intention to cover all modifications of the above describedproducts and processes within the scope of the appended claims.

I claim:

1. Process of making a fondant-like compound which comprises mixing withanhydrous dextrose a quantity of water sufficient for the hydration ofthe dextrose but insumcient to form a solution of all of the dextroseand beating the mixture until a fondant-like compound is produced.

2. Process of making a fondant-like compound which comprises mixing withanhydrous dextrose. and a. small quantity of dextrose hydrate toinitiate hydrate crystallization, a quantity of water suflicient for thehydration of the dextrose but insuiilcient to form a solution of all ofthe dextrose and beating the mixture until a fondantlike compound isproduced.

3. Process of making a fondant-like compound which comprises mixing withpowdered commercial anhydrous dextrose, slightly hydrated, a quantity ofwater suihcient for the complete hydration of the dextrose butinsuflicient to form a solution of all of the dextrose and beating themixture until a fondant-like compound is produced.

4. Process of making a fondant-like compound which comprises mixing withanhydrous dextrose,

and a small quantity of powdered dextrose hydrate, to initiate hydratecrystallization, a quantity of water suflicient for the hydration of thedextrose but insufficient to form a solution of all of the dextrose andbeating the mixture until a fondant-like compound is produced.

5. Process of making a fondant-like compound which comprises mixing withanhydrous dextrose, without heating, a quantity of water sufilclent forthe hydration of the dextrose but insuflicient to form a solution of allthe dextrose thereby and beating the mixture causing the crystallizationto proceed at room temperature until a fondant-like compound is obtainedhaving the desired balance between solid and liquid phases.

6. Process of making a iondant-like compound which comprises mixing withgranular anhydrous dextrose and a small quantity of powdered dextrosehydrate, without heating, a quantity of water sumcient tor the hydrationoi the dextrose but insuflicient to form a solution of all of thedextrose beating the mixture and thereby causing the crystallization toproceed at room temperature until a fondant-like compound is obtained.

'1. Process of producing a soft plastic compo- CERTIFIGATE OFCORRECTION.

sition comprising hydrate dextrose as a major constituent whichcomprises making a dry mixture of a major quantity of anhydrous dextroseand a nucleating quantity of hydrate dextrose, adding water inquantities sufficient for the hydration of substantially all of theanhydrous dextrose but insufllcient for the solution of all oi thedextrose present and stirring the mass during the period ofcrystallization to produce a tondant-like compound. 8. Process ofproducing fine grained fondantlike masses from coarse anhydrous dextrosewithout grinding which comprises preparing a mixture containing a majorquantity of coarse grained anhydrous dextrose and a nucleating quantityof hydrate dextrose, adding water to said mixture in quantitiessuflicient to hydrate the anhydrous dextrose but insuihcient to form asolution with all the dextrose present, and controlling the hydratecrystallization by stirring to produce a fondant-like compoundcontaining small crystals of hydrate dextrose from the large crystals ofanhydrous dextrose originally present.

CARL S. MINER.

September 15, 1938.

CARL S. MINER.

It is hereby certified that error appears in ,the printed specificationor the above numbered patent requiring correction as follows: Page 1,first co1umn,-1ine 15, strike out the words fby first dissolving thesugar and insert the same after 'sucrose, inline 16; page}, secondcolumn, line 1h, for "commercail" read commercial; page 5, first colimmlines 11 and 12, claim 5, for 'tl'u-n'eb'yanribeating the mixture readbeating the mixture and thereby; and that the said Letters Patent shouldbe read with this correction therein that the same may conform to therecord of the case in the Patent Office Signed and sealed this 1st dayof November, A. D. 1938.

(Seal) Henry Van Arsdale 'Acting commissioner of Patents.

and a small quantity of powdered dextrose hydrate, to initiate hydratecrystallization, a quantity of water suflicient for the hydration of thedextrose but insufficient to form a solution of all of the dextrose andbeating the mixture until a fondant-like compound is produced.

5. Process of making a fondant-like compound which comprises mixing withanhydrous dextrose, without heating, a quantity of water sufilclent forthe hydration of the dextrose but insuflicient to form a solution of allthe dextrose thereby and beating the mixture causing the crystallizationto proceed at room temperature until a fondant-like compound is obtainedhaving the desired balance between solid and liquid phases.

6. Process of making a iondant-like compound which comprises mixing withgranular anhydrous dextrose and a small quantity of powdered dextrosehydrate, without heating, a quantity of water sumcient tor the hydrationoi the dextrose but insuflicient to form a solution of all of thedextrose beating the mixture and thereby causing the crystallization toproceed at room temperature until a fondant-like compound is obtained.

'1. Process of producing a soft plastic compo- CERTIFIGATE OFCORRECTION.

sition comprising hydrate dextrose as a major constituent whichcomprises making a dry mixture of a major quantity of anhydrous dextroseand a nucleating quantity of hydrate dextrose, adding water inquantities sufficient for the hydration of substantially all of theanhydrous dextrose but insufllcient for the solution of all oi thedextrose present and stirring the mass during the period ofcrystallization to produce a tondant-like compound. 8. Process ofproducing fine grained fondantlike masses from coarse anhydrous dextrosewithout grinding which comprises preparing a mixture containing a majorquantity of coarse grained anhydrous dextrose and a nucleating quantityof hydrate dextrose, adding water to said mixture in quantitiessuflicient to hydrate the anhydrous dextrose but insuihcient to form asolution with all the dextrose present, and controlling the hydratecrystallization by stirring to produce a fondant-like compoundcontaining small crystals of hydrate dextrose from the large crystals ofanhydrous dextrose originally present.

CARL S. MINER.

September 15, 1938.

CARL S. MINER.

It is hereby certified that error appears in ,the printed specificationor the above numbered patent requiring correction as follows: Page 1,first co1umn,-1ine 15, strike out the words fby first dissolving thesugar and insert the same after 'sucrose, inline 16; page}, secondcolumn, line 1h, for "commercail" read commercial; page 5, first colimmlines 11 and 12, claim 5, for 'tl'u-n'eb'yanribeating the mixture readbeating the mixture and thereby; and that the said Letters Patent shouldbe read with this correction therein that the same may conform to therecord of the case in the Patent Office Signed and sealed this 1st dayof November, A. D. 1938.

(Seal) Henry Van Arsdale 'Acting commissioner of Patents.

